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How To make Stir Fried Scallops with Pasta
1 lb Bay scallops
4 oz Capellini OR Linguine
1/4 c Dry white wine
2 tb Water
1/2 ts Instant chicken bouillon; *
2 Cloves of garlic; minced
1 tb Margarine OR butter; **
1 1/2 c Fresh mushrooms; sliced
1/2 c Green onions; sliced
1/2 c Carrot; shredded
1 tb Parsley; snipped
4 Lemon wedges
* Granules (try to use the low-sodium kind such as Wylers) ** I use olive oil instead for a fresher taste. Thaw scallops, if frozen. Cook pasta according to package directions, EXCEPT omit oil; drain and keep warm. Meanwhile, for sauce, stir together wine, water, cornstarch, and chicken bouillon granules; set aside. In a large skillet, cook garlic in hot margarine or butter for 30 seconds. Add mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or till carrot is crisp-tender. Stir sauce. Add sauce, scallops, and snipped parsley to vegetable mixture in skillet. cook and stir till the sauce is thickened and bubbly. Cook and stir for 2 minutes more or until the scallops are opaque. Serve with lemon wedges. Yield: Makes 4 (1 1/4 cup servings. One serving equals: 2 lean meat exchange; 1 1/2 starch/bread exchange; 1 vegetable exchange; 1/2 fat exchange. Calories 247; Protein 23; Carbohydrate 26; Fat 4; Saturated fat 1; Cholesterol 37; sodium 340 (less if using low-sodium bouillon); Potassium 617 Source: B H & G "Eat & Stay Slim" From the recipe files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
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The Biggest Mistakes Everyone Makes When Cooking Scallops
If you’re a seafood lover, chances are you enjoy a perfectly prepared scallop. With its smooth texture and mild flavor, a scallop can be quite a delicacy. Perhaps you’ve had this delectable seafood treat at one of your favorite restaurants and have decided to try your hand at preparing a dish yourself. You may have learned the hard way that it’s not as easy as it seems.
Are you struggling to do a scallop recipe justice? If so, you’ve come to the right place. These are the biggest mistakes everyone makes when cooking scallops.
#Scallops #Seafood #Cooking
Buying them 'wet' | 0:00
Forgetting to dry them | 1:06
Buying frozen ones | 2:01
Using regular butter | 2:55
Overcooking them | 3:46
Using powdered spices | 4:38
Strong sauces or flavors | 5:28
Moving the pan around | 6:16
Assuming you can only sear | 6:56
Read Full Article:
Fry scallop noodles
Easy fry noodles.
Blanched noodles about 3 minutes.
Saute ginger and spring onion.
Put noodles and oyster sauce to taste.
Ready to eat.
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SEARED SCALLOPS WITH SCAMPI RECIPE (Best Way to Cook Scallops)
Seared scallops are a dish that many of us only eat in restaurants, but it doesn't have to be that way. In my opinion, the best way to cook scallops only requires good scallops and a really hot pan. Scallops and the accompanying scampi sauce that I'm going to show you in this video are super easy and should demystify the process and turn you into an at home scallop searing machine.
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BOOS BLOCK CUTTING BOARD:
LODGE CAST IRON SKILLET:
MASAHIRO CHEF'S KNIFE:
4 NONSTICK SAUTE PAN:
FOR THIS RECIPE YOU'LL NEED:
▪Large U 10-12 fresh scallops (frozen will work if you can't find fresh)
▪High smoke point oil (enough to coat the bottom of whatever pan you're using)
Remove adductor muscle, dry all sides of scallops well, season generously with salt. Preheat oil in large cast iron pan over med-high.
Lay in scallops in the pan one at a time and firmly press. Sear for about 90 seconds. Flip to the second side and continue to sear for about 60 more seconds. Finish by basting for about 30 seconds with the hot oil in the pan. Scallops should reach about 130F/54C.
SCAMPI SAUCE
▪30g or 2 1/4 tbsp olive oil
▪40g or 4tbsp shallot
▪5g or 1 3/4tsp minced garlic (about 2 cloves)
▪pinch chili flake
▪3g or 1 1/8tsp ap flour
▪75g or 1/3c dry white wine
▪100g or 1/3-1/2c clam juice
▪60g or 4 1/4tbsp cold butter
▪Zest of 1 small lemon
▪5g or 1 1/3tbsp chopped parsley
▪pinch salt
Wipe out pan well then whisk oil, shallot, garlic and chili flake for about 90 seconds or until the mixture is becoming translucent. Add in flour, whisk, and cook for about 20 seconds before adding wine to deglaze. Bring to a simmer to reduce the liquid and thicken (about 30 seconds). Add clam juice, turn heat to low and allow to thicken and reduce for another 20 seconds or so. Whisk in cold butter to emulsify. Off heat, whisk in lemon zest. Add parsley and pinch of salt. Stir to combine. Serve over scallops.
#searedscallops #howtocookscallops #scampisauce #scallops #seascallops
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Spaghetti with Shrimp and Scallops
Today I would like to share with you my Spaghetti with Shrimp and Scallops recipe.
Written Recipe:
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